公开(公告)号：EP1061812A1

公开(公告)日：2000-12-27

申请号：EP99912456.3

申请日：1999-03-12

申请人： Mars Incorporated

发明人： MYERS, Mary, E. ,  NWOSU, Chigozie, V. ,  WHITACRE, Eric, J.

IPC分类号： A23G1/00

CPC分类号： A23G1/30 ,  A21D2/36 ,  A21D2/364 ,  A21D13/80 ,  A23G1/02 ,  A23G1/04 ,  A23G1/06 ,  A23G1/305 ,  A23G1/36 ,  A23G1/48 ,  A23G1/56 ,  A23G3/48 ,  A23G2200/00 ,  A23G2200/14 ,  A23K50/42 ,  A23K50/48 ,  A23L3/349 ,  A23L3/3544 ,  A23L7/122 ,  A23L7/126 ,  A23L7/17 ,  A23L7/178 ,  A23L7/196 ,  A23L9/10 ,  A23L19/09 ,  A23L33/10 ,  A23L33/105 ,  A23V2002/00 ,  C11B1/04 ,  C11B1/06 ,  A23V2250/2132

摘要： The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental polyphenol losses that occur during conventional manufacture by controlling the handling of ingredients in the batching process to provide a product containing a significant amount of the cocoa polyphenols present in the raw materials used to formulate the finished product. Additionally, the milling/refining and conching steps may also be controlled and modified to provide confectioneries having conserved concentrations of cocoa polyphenols relative to the cocoa polyphenol-concentration of the starting ingredients. The cocoa polyphenol containing ingredient may be a cocoa extract, chocolate liquor, partially defatted cocoa solids, and/or synthectic polyphenol.

公开(公告)号：EP1014804A1

公开(公告)日：2000-07-05

申请号：EP97941469.5

申请日：1997-09-08

申请人： MARS, INCORPORATED

发明人： KEALEY, Kirk, S. ,  SNYDER, Rodney, M. ,  ROMANCZYK, Leo, J., Jr. ,  GEYER, Hans, M. ,  MYERS, Mary, E. ,  WHITACRE, Eric, J. ,  HAMMERSTONE, John, F., Jr. ,  SCHMITZ, Harold, H.

IPC分类号： A23F5/00 ,  A23F3/34 ,  A23L1/00 ,  A23L1/10 ,  A23B4/03 ,  A23P1/00 ,  C11B1/04 ,  C11B1/06 ,  C11B1/10

CPC分类号： A23K50/48 ,  A21D2/364 ,  A21D13/80 ,  A23G1/0006 ,  A23G1/0009 ,  A23G1/002 ,  A23G1/0023 ,  A23G1/02 ,  A23G1/04 ,  A23G1/06 ,  A23G1/30 ,  A23G1/36 ,  A23G1/48 ,  A23G1/56 ,  A23G2200/00 ,  A23K50/42 ,  A23L7/122 ,  A23L7/126 ,  A23L7/17 ,  A23L7/178 ,  A23L7/196 ,  A23L9/10 ,  A23L19/09 ,  A23L33/10 ,  A23L33/105 ,  C11B1/04 ,  C11B1/06 ,  C11B1/10

摘要： Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

摘要翻译： 可可组分具有增加的可可多元酚水平，生产可可组分的过程同时保留大量的可可多元酚，含有可可组分或可可多元酚的组合物，以及使用可可组分或可可多元酚改善健康的方法 描述了哺乳动物。 可可组分包括部分和完全脱脂的可可固体，可可可可及其衍生的级分，可可多酚提取物，可可脂，巧克力液及其混合物。 本发明提供从可可豆中提取脂肪的方法，以及用于另外处理可可豆以产生相对于原料具有保守的多酚浓度的可可组分的方法。

公开(公告)号：EP1061812B1

公开(公告)日：2009-08-26

申请号：EP99912456.3

申请日：1999-03-12

申请人： Mars Incorporated

发明人： MYERS, Mary, E. ,  NWOSU, Chigozie, V. ,  WHITACRE, Eric, J. ,  HAMMERSTONE,John Felix

IPC分类号： A23G1/00 ,  A23G3/00

CPC分类号： A23G1/30 ,  A21D2/36 ,  A21D2/364 ,  A21D13/80 ,  A23G1/02 ,  A23G1/04 ,  A23G1/06 ,  A23G1/305 ,  A23G1/36 ,  A23G1/48 ,  A23G1/56 ,  A23G3/48 ,  A23G2200/00 ,  A23G2200/14 ,  A23K50/42 ,  A23K50/48 ,  A23L3/349 ,  A23L3/3544 ,  A23L7/122 ,  A23L7/126 ,  A23L7/17 ,  A23L7/178 ,  A23L7/196 ,  A23L9/10 ,  A23L19/09 ,  A23L33/10 ,  A23L33/105 ,  A23V2002/00 ,  C11B1/04 ,  C11B1/06 ,  A23V2250/2132

摘要： The invention provides food products, including confectioneries and chocolates, having conserved concentrations of polyphenols, and in particular cocoa polyphenols. The method of this invention avoids the significant and detrimental polyphenol losses that occur during conventional manufacture by controlling the handling of ingredients in the batching process to provide a product containing a significant amount of the cocoa polyphenols present in the raw materials used to formulate the finished product. Additionally, the milling/refining and conching steps may also be controlled and modified to provide confectioneries having conserved concentrations of cocoa polyphenols relative to the cocoa polyphenol-concentration of the starting ingredients. The cocoa polyphenol containing ingredient may be a cocoa extract, chocolate liquor, partially defatted cocoa solids, and/or synthectic polyphenol.

摘要翻译： 本发明提供具有多酚的守恒浓度的干可可混合物，并且特别是可可多酚。 本发明的方法避免了显著和有害多酚损失并通过控制配料工艺成分的处理的常规制造过程中发生，以提供产品包含存在于用于配制成品中的原料一显著量的可可多元酚的 ， 可可多酚含成分部分脱脂可可固体。